Ingredients:
1 tablespoon butter
1 1/2 teaspoons toasted peanut oil, divided
1 tablespoon honey
2 tablespoons firmly packed brown sugar
3 tablespoons low-fat milk
1 tablespoon dark raisins
1 tablespoon walnuts, coarsely chopped
2 firm bananas
2 tablespoons dark rum
Directions:
In a small saucepan, melt the butter over medium high.
Stir in 1 tablespon peanut oil, honey and brown sugar, stir until sugar is dissolved, about 3 minutes.
Sit in milk, 1 tablespoon at a time.
Stir and cook until the sauce thickens slightly, about 3 minutes.
Remove sauce from heat and stir in raisins and chopped walnuts.
Set aside and keep warm.
Peel the bananas, cut each crosswise into 3 sections and then cut each section in half lengthwise.
Add the additional 1/2 teaspoon peanut oil to a nonstick frying pan and place over medium-high heat.
Add the cut bananas and saute until they begin to brown, 3 to 4 minutes each side turning once.
Transfer to individual serving plates.
Pour the rum into the pan, bring to a boil, and deglaze the pan.
Cook until rum is reduced by half.
Add the carmel sauce to the rum and warm.
Spoon warm sauce over the bananas and serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 22 min.